Roasted Tomato Soup
Directions
- 1Mix tomatoes, garlic, peppers, red onion, rosemary, thyme, olive oil, salt, and pepper in a large tray. Roast in a preheated oven at 375F/190C for 50-60 minutes, or until caramelized.
- 2Sauté white onion in butter in a large pot.
- 3Add tomato paste and mix.
- 4Add the roasted tomatoes from the tray.
- 5Add vegetable stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper and fresh basil.
- 6Simmer for 8-10 minutes.
- 7Remove from heat and blend everything together.
- 8Return to heat and add heavy cream. Turn off when it starts to simmer.
- 9Season with salt and pepper to taste.
Ingredients
- 1.5 kg cherry tomatoes
- 0 big tomatoes
- 1 big red onions
- 3 small snack peppers
- 8 garlic
- 2 sprigs rosemary
- 2 tablespoons fresh thyme
- 0 olive oil
- 1 big white onion
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 2.75 Cups vegetable stock
- 0 chicken stock
- 1 tablespoon dried oregano
- 0 cayenne pepper or chili
- 1 teaspoon smoked paprika
- 0.5 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon sugar
- 1 handful fresh basil
- 0.5 Cup heavy cream
- 0 salt
- 0 black pepper
- 0 mozzarella cheese
- 0 cheddar cheese
Equipment
ovenlarge trayknifecutting boardlarge potwooden spoonimmersion blender
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